‘Tis the end of the season of the berry… which means… you are probably OVERWHELMED with your own berries or are seeing them super cheap at your local stores/markets.
This is a quick jam recipe that again, you can adjust as you’d like (sometimes I add a hot pepper into the mix…heat level is optional on this recipe) and can choose to water can and make shelf stable OR halve the recipe and make a single jar for the fridge.
First, the recipe – Ooooh, it’s good. Other than my Rhubarb Jalapeño Jam and my Tomato Jam… it might be my favorite.
(FIERY) RED BERRY & ROSÉ JAM (makes approx. 2 small 8oz ball jars of jam)
- 20oz of red raspberries and strawberries, rinsed and chopped (up to you how much of each. More raspberries will make it a bit more tart, more strawberries will make it a bit more sweet. As I was adding heat, I opted for 12-14oz of strawberries and 8oz of raspberries)
- 1 cup sugar
- 1 tsp of stripped lemon thyme (any thyme will work but I L-O-V-E this variegated lemon thyme that I have in a pot on the kitchen windowsill!)
- 1/2 cup dry Rosé wine
- 1 tsp vanilla bean paste (or extract or a whole scraped vanilla bean)
- zest from 1/2 a lemon (approx. 1 tsp)
- 1/2 carbanero chili pepper, diced (NO SEEDS!) (note: you can also use a habanero, but you are looking for anywhere from 1/2tsp to 1 tsp of diced pepper but you can take it up to 1 tbsp)
- Combine all ingredients into a medium sized bowl and allow to soak (macerate) and release juices for at least 3 hours. You CAN let sit overnight in the fridge if preparing the night before cooking.
- Strain out the solids from the juice and add juice to small saucepan. Simmer until it has reduced a bit (approx .20-30 min on medium.)
- Add in the solids and turn burner to low. Simmer on low until your desired consistency is reached. For a nice medium thickness jam, expect about 15-20 min… maybe more if you want thick jam. (MIND THE HEAT! You can accidentally burn jam due to the high sugar content… stirring occasionally will help you keep an eye on the thickness and avoid burning the bottom/sides of the jam.)
- You can use a potato masher or an immersion blender to break down the solids to whichever consistency you would like… a smooth jam or more chunky, like a preserve. I use an immersion blender and it’s ready in a jiff!
- Once you get to the desired consistency, remove from heat and allow to cool slightly.
- Using a wide mouth funnel (or just a spoon if you have a steady hand) transfer to small 8 oz jars and top with a band and lid.
- At this point you can put into your fridge and use within 3 months. If you water can the jars, you can have this jam at your disposal in the pantry for 2years or more! (Psst: I highly doubt it will last more than month.)
You can stir this into yogurt, top ice cream with it (if you heat it a bit first, it is an amazing sauce over vanilla ice cream!) use for PB&Js, have as a spread with some goat cheese on sliced baguette… or just simply over toast.
Why buy jam when it’s THIS easy to make?!?
Chop and macerate before bed, cook in the morning and it’s ready to eat within an hour!
Let me know how yours turns out and JAM ON!